Parmigiano Reggiano

Parmigiano Reggiano

Standard Supplier 1st June 2021
Parmigiano Reggiano

Parmigiano Reggiano

Standard Supplier


40 min

Herby Parmigiano Reggiano scotch egg. 


  • 6 Medium eggs
  • 500g Pork and herb sausage
  • 50g Parmigiano Reggiano, Coarsely grated
  • 2 tbsp spicy tomato chutney
  • 4 tbsp Plain flour
  • Salt and freshly ground black pepper
  • 75g Fresh white breadcrumbs
  • 25g Parmigiano Reggiano, finely grated
  • Oil for deep frying
  • Salad to serve


Place 4 of the eggs in a small pan cover with cold water. Place on a medium heat and bring to the boil. Boil for 3 minutes and 30 seconds precisely.
Use a knife to slit the sausage skins and remove. Place the sausage meat in a bowl, add the grated Parmigiano Reggiano, and chutney and a little ground black pepper. Mix together.
Drain the eggs, return to the pan and rinse in cold water. When cold enough to handle, tap the shells all over and peel away. Rinse the eggs.
Mix the breadcrumbs and finely grated Parmigiano Reggiano in a shallow bowl. Place the flour on a plate; beat the remaining two eggs and put them into a shallow dish.
Divide the sausage meat into 4, place on a floured surface and flatten until 1cm thick. Dip a boiled egg in a little flour, then place in the centre of the meat, then wrap it around the egg to enclose. Shape with the palm of your hands.
Repeat to make 4 eggs.
Roll each in flour, then dip into the egg and then the Parmigiano Reggiano breadcrumbs. Heat the oil in a deep fat fryer or large deep pan until it is at 160° C, then lower 2 eggs into the hot oil and cook for 8-10 minutes, until they are golden all over.
Lift with a slotted spoon and drain on kitchen paper. Leave to cool a little. Cook the other eggs in the same way. Serve cut in half with some mustard and a little salad.
Cooking tip: Serve hot or chilled. They make a perfect picnic food and can be made the day before and stored in the fridge.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.